Jordan’s Baked Carrot Oatmeal Cake. Its not actually a cake, its like a breakfast thing. Its actually badass and pretty damn healthy.
It makes about 9 Serves and each serve is 250 calories
For a vegan alternative: measure 2 tbsp chia seeds into a small bowl and add 1/3 cup (90 ml) water. Stir with a spoon and set a side for 15 minutes. Use in place of the eggs.
Dry mixture
- 2 cups old-fashioned rolled oats (or any rolled flakes), choose gluten free if you are celiac
- 1 tsp baking powder
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground vanilla or 1/2 tsp vanilla extract
- 1 pinch coarse sea salt
- 1 1/3 cups / 200 g / 7 oz grated raw carrot (about 4) a handful raisins
Wet mixture
2 organic eggs or chia seed mixture (see top note)
2 1/4 cups / 500 ml / 17 oz plant milk of your choice
Crunchy top layer
4 tbsp maple syrup, honey or apple syrup
2 tbsp coconut oil, room temperature + extra for greasing the pan
1 cup / 180 g walnuts or nuts or your choice
3/4 cup / 100 g sunflower seeds or seeds of your choice
Preheat the oven to 375°F (180°C). Grease the base of a 8 x 10 inch (20 x 25 cm) baking dish with coconut oil and then set aside.
Combine the rolled oats, baking powder, spices and salt in a mixing bowl, then add grated carrots and raisins and stir to mix. In a separate bowl, beat the eggs (or chia mixture), add the milk and whisk well to combine.
To create the crunchy top layer, put the sweetener, coconut oil, walnuts and sunflower seeds in a small bowl and mix with your fingers to make sure everything is well coated.
Spoon the oat mixture into the baking dish and then pour the egg mixture over the oats so everything is evenly soaked. Sprinkle the seed and nut mixture on top and bake for 25 – 35 minutes. When it’s done, the oatmeal should be set and the nuts and seeds lightly browned and crunchy. Leave to cool slightly before serving.